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CAVALLI ESTATE B


“I knew what I needed and I have a kitchen that was designed by a chef, for a chef”


Björn Frantzén's turbot and asparagus


“It is a very streamlined kitchen and we introduced some new techniques, such as the use of tiles with heating elements in the plating area. From day one the main kitchen has been ready and there have been no changes in its design. I took all the positives from all of the places I have worked before and threw out all the negatives. I knew what I needed and I have a kitchen that was designed by a chef, for a chef,” says Grobbelaar.


Fit for the future


Key to the success of the kitchen design was the ability of the contractors to meet the brief in exact detail, and this is where FCSI Europe, Africa and Middle East allied members Mac Brothers Catering Equipment came into the frame. Smith already knew the company from big


projects like Willoughby & Co at the Waterfront in Cape Town, and it is the agent for Charvet in South Africa. “Originally, we were approached to complete specialised racks for the wine display, from there we were able to further involve ourselves in this exciting project. We were responsible for all structural supports for the bar frames as well as the impressive serving counter. All back of house equipment was also supplied by us,” says Gareth Hewett from the sales department at Mac Brothers. “Owner, chef and architects were heavily involved in the process. The two main areas that we focused on were the à la carte dining area and how we could integrated this with the front of house area. We also used specialised heating techniques to bring the plating surface


“Our cuisine is local, basic stuff , but presented in a way never seen before in South Africa. Stellenbosch has four of the top 10 restaurants in the country, so we have to aim high”


– Neolith – up to 70°C as any suspending heating systems would have ruined the visual effect of the kitchen area. “The banqueting facility also needed to be able to operate singularly without putting any strain on the other areas of the facility,” Hewett adds.


The working relationship between the fi t-out team and the chef was crucial,


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